Healthy Sweet Potato Breakfast Brownies (Paleo, Vegan, Gluten Free)

Thick, chewy and super fudgy brownies made with just five healthy ingredients and designed specifically for breakfast! These healthy sweet potato breakfast brownies are completely paleo, vegan, gluten free, sugar free and packed with protein!

A serving of veggies, chocolate and dessert first thing in the morning? These breakfast brownies aren’t a joke and will be your new favorite meal, snack, or clean eating dessert to enjoy anytime!

Seriously, guys. The next time someone says ‘eat veggies for breakfast’, don’t think of spinach in an omelet, tomatoes in a bagel or mushrooms with your bacon- Think of sweet potatoes IN your brownies which are secretly hidden, you wouldn’t even be able to tell!

Today’s recipe is dedicated to a special someone named Julie. It might sound strange dedicating a recipe to someone you haven’t met, but c’est la vie. I connected with Julie through the blog’s Facebook page, in which Julie would share her recipe creations, her questions and even helps other readers with her tweaks on certain recipes. She’s championed the cookbook from its announcement and continued to be a support until its release, in which she was one of the first to purchase her copy! Julie has mentioned several times her favorite recipe is these brownies and these brownies, so it was time to create a special version combining the two- Sweet potatoes and breakfast!

The texture of these grain free sweet potato breakfast brownies is incredible. Soft, gooey and super fudgy brownies, loaded with good-for-you ingredients you can find in your pantry! Unlike traditional brownies, these contain no butter, no oil, no sugar and no grains, but you’d never be able to tell! The sweet potato flavor isn’t overpowering, but it lends that gooey texture, especially when baked with the other ingredients!

The brownie base uses four simple ingredients- mashed sweet potato, smooth nut butter, pure maple syrup and a good quality cocoa powder. These aren’t the overly sweet kind of brownies, but more dark and rich. You’ll get some sweetness from the maple syrup and with the added healthy frosting. However, if you DO want super sweet brownies, feel free to add either some liquid stevia or some granulated sweetener of choice.

You’ll notice I mentioned this recipe can be made completely sugar free, and it can be- I used a new to me sugar-free maple syrup, but not one made of chemicals and strange ingredients. This one uses my favorite granulated sweetener, monk fruit, and actually BAKES well; something which normal sugar free maple syrup tends to fail at (trust me when writing my cookbook, I confirmed this multiple times!). If you only have the standard sugar-free syrup, it won’t work for this recipe, and it will leave it in a unbaked mess.

The final element to these healthy breakfast brownies is the thick layer of frosting. However, before you negatively associate ‘frosting’ with a sugar bomb, think again! These sweet potato brownies have three frosting options- The protein-packed frosting(perfect for those who want extra protein, for added satiety), the simple ganache frosting(simply coconut cream with chocolate chips of choice) or a cream cheese/chocolate frosting hybrid(softened cream cheese with melted chocolate chips). Alternatively, you can simply add a thick layer of sugar-free homemade Nutella, which is my personal favorite!

Healthy Sweet Potato Breakfast Brownies

Thick, chewy and super fudgy brownies made with just five healthy ingredients and designed specifically for breakfast! These healthy sweet potato breakfast brownies are completely paleo, vegan, gluten free, sugar free and packed with protein!

Instructions

Preheat the oven the 350 degrees fahrenheit and lightly grease a small loaf pan (thicker brownies) or 8 x 8 inch pan (perfect for thicker frosting) and set aside.

In a large mixing bowl, combine all your ingredients and mix until fully incorporated. Pour into the greased pan and bake for 20-22 minutes, or until a skewer just comes out clean.

Remove from oven and allow to cool in the pan completely.

While brownies are cooling, prep your frosting of choice- See above the recipe card for the options (protein packed, coconut cream ganache, a chocolate bar of choice or homemade Nutella). Once brownies are cooled, frost and cut into pieces.

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First off, cheers to Julie! Second, these brownies…yes, please! I didn’t like sweet potatoes as a kid because they always showed up mashed with marshmallows on top. Ick. But then I discovered sweet potato fries, and my world changed. Well, that might be a bit extreme, but yeah. Sweet potato fries. Now I need to try baking with those sweet taters as these brownies look so fluffy and delicious!

Hi Arman! I made these the other day and they are to die for! I gave up sugar for 30 days and then switched to non-refined sugars only, so these were perfect for me. My husband, who is gluten-free, also LOVES them, and all of the ladies at my work who are on the MAX challenge are begging me for more! Thanks for the amazing recipe! It will be made many more times…:)

These are delicious, I used crunchy PB and added some walnuts instead of choc chips. They were very squidgy and couldn’t hold a shape…but with the awesome chocolateyness I didn’t care what they looked like! I boiled my sweet potato, so maybe next time I will roast or steam and see if that makes a difference.

G’day, I’m Arman!

Thanks for stopping by The Big Man’s World ®. My name is Arman Liew, and I’m stoked to have you here! Here you’ll find delicious HEALTHY recipes, inspirational travel, and lifestyle, all served with a side of cheeky banter.